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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-18-2010, 11:13 AM | #1 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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BBQ GURU install W/Pron!
Hello everyone,
I've finally got around to get my BBQ Guru installed on the CajuBand-it. Here's the in progress pictures to the installation of the BBQ GURU! And the final pictures showing it assembled. Used the 1 inch hole saw, Till the battery died. & Bottom mounting it, like Chris told me too. Almost done, got to wait until the battery charges up. Watch this thread for some food pron using the guru! |
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06-18-2010, 11:47 AM | #2 |
On the road to being a farker
Join Date: 07-17-09
Location: Saint Paul, MN
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Where is the rest of the install? I only see a small hole and a circular scratch in your kettle.
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06-18-2010, 11:54 AM | #3 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
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Invisible mod.
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Tom |
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06-18-2010, 11:58 AM | #4 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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Thanks from:---> |
06-18-2010, 12:07 PM | #5 |
On the road to being a farker
Join Date: 07-17-09
Location: Saint Paul, MN
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06-18-2010, 12:43 PM | #6 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
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Derek, did you buy your adapter from Guru or did you make your own?
__________________
Tom |
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06-18-2010, 02:13 PM | #7 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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06-19-2010, 12:05 PM | #9 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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The Ribs & The Chuck Roast for the BBQ Guru Test!
2 pound Chuckie. Used the my Scratch Made rub! & Mustard ready! The test with the guru, Chuck Roast. Used my scratchmade Rub! Rubbed and I let it sit for 30 minutes at room temp. Fired her up. Nano Q installed. & Let her stablize for 25 minutes, before the meat went on. And the meat was put on at 12:06pm. Using the power brick to power the Nano Q. Still at 225, waiting till 190 for pulled chuckie.
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Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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06-19-2010, 01:10 PM | #10 |
Got Wood.
Join Date: 04-18-10
Location: Overland Park, KS
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I noticed that you have your pit probe attached to the grate.
I have started using a bamboo skewer and then attaching the pit probe directly above the meat about two inches. I'm of the opinion that it gives me the best possible reading on the tempature that is around the meat. |
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Thanks from:---> |
06-19-2010, 02:24 PM | #12 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Thanks guys, Heres the Update, 2 hours and 60 minutes in and this is what I have so far.
Shes looking mighty fine. &
__________________
Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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06-19-2010, 03:30 PM | #13 |
Babbling Farker
Join Date: 08-30-03
Location: Richmond, VA
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once you use an ATC, it sure does spoil you, doesn't it?!?! I came in from the pool and threw on three slabs of ribs and am controlling the temp in the cooker from inside the house (96 degrees outside)....technology is a wonderful thing! Good looking grub so far..that chuckie looks tasty!
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Thanks from:---> |
06-19-2010, 04:36 PM | #14 |
Full Fledged Farker
Join Date: 03-26-10
Location: milwaukee, wi
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06-20-2010, 05:29 PM | #15 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Pulled from Foil wrap! ( thanks bubba )
Sliced by me, At an angle, not a good slice job, ( Thanks Clay,my bro ) The buety of the sexy smoke ring, Man what a fricking tasty peice of meat using my scratchbuilt rub! I got more coming!
__________________
Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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